Tip : If you have made demi glace, you could add one cube to this sauce.
Ingredients
- 2 whole shallots finely chopped
- 1/2 cup white wine
- 1/4 cup red wine vinegar
- 1/4 cup water
- 1 11 oz can consommé (Campbell's)
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1 tsp fresh ground black pepper
- 1 tbsp Worcestershire sauce
- 1 tsp Asian chili sauce (hot)
Instructions
- Gather all ingredients before starting the recipe.
- Finely chop 2 whole shallots and combine with 1/4 cup red wine vinegar, 1/2 cup white wine and 1/4 cup water and simmer until reduced by half over medium high heat. About 15 minutes.
- Melt 1 tbsp unsalted butter in a small frying pan over high heat and when the butter is bubbly, add 1 tbsp all-purpose flour and stir to combine.
- Stirring constantly, cook until the roux turns the color of peanut butter.
- Add roux to the boiling wine/vinegar reduction all at once and whisk until the sauce becomes smooth and starts to thicken.
- Add 1 11 oz can consommé (Campbell's)1 tsp fresh ground black pepper, 1 tbsp Worcestershire sauce and 1 tsp Asian chili sauce (hot) reduce heat to medium low and gently simmer until reduced by 1/3. About 15 minutes.
